Kobob is correct, so is kabaub, kebap, kebob, kebab ....( this a Mediterranean dish and on the map an area of many cultures within as many borders all of whom lay claim to the heritage of this dish )
Prepare the sauce ...put 1 and 1/2 cups of strained greek yoghurt, 3 cloves of garlic finely chopped, the juice of 1/2 a lemon , 1/2 cup of chopped mint and Italian parsley mixed together into a large bowl and mix well. Set aside in the fridge.
Now cube 4 skinless chicken fillets ...( if you prefer thighs use 8 portions )
Add the cubes to the yogurt mix and leave marinate for a minimum of 1 hour ( but the longer the better .....)
Spray your skewers with cooking oil, set aside.
Heat your barby hot plate or skillet pan, or just heat up the griller in your stove .
Thread the coated chicken cubes onto skewers..( approx. 6 cubes per skewer ).
Cook each side until lightly brown , turning the kobobs frequently , ( 15 minutes should see them fully cooked through )
Can be served on the skewer over a bed of turmeric rice topped with a mixed green leaf and cherry tomato salad.
Enjoy...
No comments:
Post a Comment